On Sun, 25 Mar 2012 18:51:20 -0700 (PDT), JeanineAlyse
> wrote:

>On Mar 25, 4:47*pm, Brooklyn1 <Gravesend1> wrote:
>> How do you prepare your pan? * I brush mine generously with Crisco, I
>> like a thick golden brown crust. *I like to use muffin pans with large
>> cups, what size are your cups?
>> Here are my corn muffins: *http://i42.tinypic.com/1ewfa0.jpg
>I prepare my (same size as yours or even the bigger, six-per) pans
>with a good smear of the "CriscoButter" stick I always have on hand.
>
>Are those corn muffins and the bread from a sweetened or un-sweetened
>batter? I do not make scratch corn-ees, though only because I found
>the Krusteaz box mix to be just as good as mine and it's easier-faster
>and has the same sweetness I prefer. I haven't made any since I'm no
>longer feeding Marines, but now I have new neighbors on either side I
>can share bakings with, so may be soon.
>...Picky

More than half the time I use box corn muffin mix but I always add
some coarse ground cornmeal because I like it to have that old
fashioned gritty bite... the bits of corn soften just enough to my
taste. I used to use Washington brand muffin mix but I can no longer
find it... Jiffy is not nearly as good. For bran muffins I use the
recipe on a box of All Bran but I doctor that too; with seeds, raw
oat/wheat bran, whatever nuts n' twigs I find in my pantry, usually
add molasses, cinnamon, honey, etc., and lots of raisins/currants and
other dried fruit bits. I often bake it in a full size loaf pan till
very well done, then I toast the slices and spred them with
something... makes for a very healthful bran loaf. I usually make 2-3
because they freeze so well.